Pre-ordered intermission dining is available to ensure a quick return to the performance, along with pre-curtain dining. The Grand Tier Restaurant is open to all Lincoln Center guests. Located on the Grand Tier level of the Metropolitan Opera House, the restaurant boasts impeccable service, a view of two breathtaking Chagall paintings and a wall of windows overlooking Lincoln Center’s fountain.

The Grand Tier Restaurant is located in the Metropolitan Opera House at Lincoln Center Plaza, 150 W 65th St, New York, NY 10023.

A La Carter Menu

First Courses $14-$19

Main Courses: $29-$44

Excellent Selection of Wines, Starting around $45

9 Wines by the Glass: $14-$25

Open at 6:00 pm to Lincoln Center ticket holders for pre-curtain and intermission dining. For reservations, guests can call (212) 799-3400.

Patina Restaurant Group opened The Grand Tier Restaurant at the Metropolitan Opera House this season by introducing both a new chef and menu. The restaurant’s new Executive Chef, Jeff Raider, executes the menu of the Florence-based chef and restaurateur, Umberto Montano.

Montano is known for balancing sophisticated Italian cuisine with age-old, traditional techniques, set beneath world-class art – a combination that made his restaurant Alle Murate one of Florence’s most famous. Alle Murate boasts breathtaking medieval art on its ceilings and walls that were uncovered by Montano and his staff. The frescoes date to the 14th century and include the only known portrait of Dante Alighieri. (Some can be seen on the limited-edition menus and postcards).

Dante Alighieri, By Permission of Umberto Montano

Among Montano’s signature dishes are an outstanding gragnano pasta with a ragout of red snapper sauce and basil pesto. Mixed seafood stew with toasted rustic bread (noted for not including shellfish) was light and delicious, while free-range chicken, stuffed with figs and prosciutto and served with sautéed spinach, was truly unique. Beef filet arrived in an intense Brunello di Montalcino wine sauce accompanied by an airy parmesan soufflé.

While appetizers offered such tempting choices as sliced veal with oven roasted cherry tomatoes or sautéed Florida shrimp with ginger and saffron sauce, we went for the Grand Tier Signature Smoked Salmon, which was a glorious presentation, of the highest quality and perfectly sliced.

For desserts, fresh fruit was in impeccable condition and a perfect conclusion. Besides the excellent wine list, cocktails are beautifully constructed and service is smooth as silk.

If you’re going to Lincoln Center, The Grand Tier Restaurant is a must- include and rates A Major on The Walman Report.

It has been twenty-eight years since the Capsouto brothers – Jacques, Samuel and Albert – opened their classic French bistro, Capsouto Freres (451 Washington Street, at Watts Street, New York, NY 10013; 212.966.4900; www.capsoutofreres.com) on a quaint street corner in Tribeca. To celebrate this 28th anniversary milestone, the Capsoutos will be offering a 3-Course Prix Fixe Menu for $28/per person on Thursday, October 16, 2008. Each guest will also receive a complimentary glass of Yarden Brut Sparkling Wine to toast the special occasion.

KT SULLIVAN CELEBRATES JEROME KERN IN
NEW OAK ROOM SHOW SEPTEMBER 23-OCTOBER 11

In her new Oak Room show, “All the Things You Are,” KT Sullivan explores the Broadway and Hollywood musical output of Jerome Kern, whose genius places him-with Berlin, Porter and Gershwin–among the immortals of the Great American Songbook. For her Oak Room engagement, which will run from September 23rd through October 11th, KT will perform songs that reflect Kern’s and her own astonishing range and versatility…”Folks Who Live on the Hill,” “In Love in Vain,” “Yesterdays,” “A Fine Romance,” “The Last Time I Saw Paris,” “Who?” and “Can’t Help Lovin’ That Man” and “I’m Old Fashioned,”among others. Joining KT will be musical director/pianist Tedd Firth, bassist Steve Doyle and Andy Farber on reeds. Eric Michael Gillett directs.
Shows are Tuesday through Thursday at 8:30 pm (NOTE NEW OAK ROOM SHOW TIMES…8:30 pm weeknights and 8:30 and 11 pm weekends), with a $60 cover charge plus either $30 minimum or $70 prix fixe dinner (dinner is required at 8:30 pm weekend shows). Reservations: (212) 419-9331 or bmcgurn@algonquinhotel.com.

KT Sullivan’s Broadway shows include George Abbott’s Broadway, Threepenny Opera with Sting and Gentlemen Prefer Blondes in 1995. She appeared in the national company of Annie Get Your Gun, in workshop in Easter Parade with Tommy Tune and received Drama Desk and Lucille Lortel Award nominations and a MAC Award for American Rhapsody: George Gershwin to the World. Regionally she appeared at Old Globe Theatre, Hartford Stage Company, Municipal Opera in St. Louis, Goodspeed Opera House, Paper Mill Playhouse and Great Lakes Theater Festival. She recently appeared with Michael Feinstein at Zankel Hall and will appear in Palm Springs, San Francisco and Princeton. She will receive the prestigious Mabel Mercer Award November 1st at the Cabaret Convention at the Rose Theatre.

Patina Restaurant Group announced its first Mushroom Festival to take place this October at its East and West Coast restaurants. Special menus featuring a range of mushrooms will be launched, with a focus on regional American varietals. Autumn is the prime time for mushrooms, when many of them grow in the wild.

“Many of my favorite mushrooms are in season in the fall,” said Patina Chef & Founder Joachim Splichal. “It’s the ideal time to enjoy them, and they complement the heartier fare that comes as the weather gets cooler.”

Wild mushrooms have complex, earthy flavors, mostly sourced at local greenmarkets and via small distributors. The darlings of the chef world, the rarest kinds rival truffles as they are sparse and hard to find. Beautiful yellow chanterelles and spicy, aromatic matsutakes are prized when available. On the East Coast, hen of the woods, king oyster, yellow trumpet and portobello mushrooms can be found. On the West Coast, black trumpet, chanterelles, lobster and matsutake mushrooms grow. Temperature and rainfall typically determine the amount and availability of the mushrooms, with many coming from Pennsylvania in the East and Washington and Oregon in the Pacific Northwest.

Patina Restaurant Group will be featuring the mushrooms in both a la carte and prix fixe selections, both appetizers and entrées. Examples include Café Pinot’s Shiitake velouté with tarragon and crayfish timbale in Los Angeles, and Matsutakes with shrimp and foie gras dumplings and ponzu at The Sea Grill in New York.

Below is a sampling of the restaurants participating in the celebration. The complete list is available with menus at www.patinagroup.com.

Patina Restaurant Group (www.patinagroup.com) is the nation’s leading multi-concept operator in the premium segments of the restaurant and food service industry. On the East Coast its portfolio features New York City’s world-famous Rockefeller Center Ice Rink, Rock Center Café, The Sea Grill, Brasserie, Brasserie 8 ½, Naples 45 and The Grand Tier Restaurant at the Metropolitan Opera. Other East Coast properties include Tutto Italia Ristorante at the Epcot World Showcase in Orlando, FLA and Tanglewood Music Center in Lenox, MA.

Desires Hotels, a collection of independently created, modern boutique hotels, has just launched their new, comprehensive website. The brand boasts an unwavering commitment to service, unique architecture and design, and delivers unexpected amenities in the most stylish settings. Whether it be the world class art collection at The Sagamore in Miami Beach, the rooftop lounge at the San Juan Water and Beach Club, or The Mela Hotel, just steps from Times Square, each of the Desires Hotels provide a unique experience through their own aesthetic and design. Just as color slowly washes over the images on the website, we invite you to color your experience however you wish. Whether you take in the aqua blue waters of Miami Beach while at The Betsy or the golden dome of Atlanta’s City Hall atop the rooftop of The Glenn Hotel, we offer every opportunity for you to find comfort and sophistication catered directly to your desired preferences.

DesiresHotels.com features everything you need to make your stay at a Desires Hotel anything but ordinary. With the ability to book reservations directly through the website, guests will have exclusive access to podcasts that outline current events in and around each hotel, specialized music playlists, virtual tours, special offers and packages, and a host of other features, making DesiresHotels.com among the most innovative in the industry.

Savvy travelers seeking a lifestyle-oriented experience will appreciate the “Your Desires” loyalty and concierge program which ensures that every guest has an exceptional experience. The unique and individualized loyalty program is designed to provide special care and attention to guests before they even arrive at the hotel. Create your personalized profile on the website to ensure that no detail is overlooked throughout your stay. Whether you seek information on popular museums, cultural events, the latest restaurants, business accoutrements or nightlife, a special Manager of Desires will ensure that all of your personalized preferences are arranged before you arrival. Guests who register for the program online, will become privileged members, receiving an extra-ordinary level of service that goes above and beyond that of a normal concierge service.

We recognize that beautiful hotels must be combined with attentive yet unassuming service. For both leisure and business travelers alike, Desires Hotels are poised to cater to the needs of each and every client. Simple touches can turn an ordinary stay into an extraordinary experience, and Desires aims to provide a level of service to help make your stay as comfortable and enjoyable as possible. Log onto DesiresHotels.com to explore the vast array of opportunities available to you before booking your stay at a Desires Hotel or call 866.593.4330.

· The word aperitif is from the Latin aperire, “to open.” An aperitif is a light, alcoholic drink designed to prime the palate without overwhelming the senses.

· Aged for a minimum of six years in oaks casks under Spain’s time-honored solera system of fractional blending and carefully monitored by the Consejo Regulador which grants the Denomination of Origin to wines from Jerez.

· A distinctive blend of Palomino and Pedro Ximenez grapes.

· Produced since 1906 by the world-renowned Williams & Humbert winery in Jerez, Spain, located in the region of Andalucía. Williams & Humbert is the largest winery in Europe with more than 1,200 acres of vineyards.

· Andalucía is the only region in the world where sherry is produced. Sherry takes its name from Sherish, the Moorish name for the town of Jerez.

· Best served chilled in a wine glass or on the rocks in a tumbler. Also great in cocktails.

· Its versatile and balanced taste pairs well with many dishes including tapas, meats, cheeses and different cuisines including Asian, European and American.

· The iconic sack-cloth bag is a tribute to sherry’s Shakespearean nickname – “sack.” Williams & Humbert has the exclusive rights to use the word “sack” in its brand name.

NYC’s Millennium Broadway Hotel in Times Square is hosting The Gourmet Institute event on October 17th. Tickets and hotel rooms are sold separately; as the Millennium Broadway Hotel is the host this year, they are offering a special discounted room rate to ticket-holders for this coveted event.

The Millennium Broadway Hotel is hosting the sixth annual Gourmet Institute on October 17th – a weekend long insider’s look from one of the most popular food magazines, Gourmet. Exclusive seminars, cooking demonstrations and tastings will be given by the food industry’s top players from October 17-19th. Tickets are $1,395 per person. Room rates for ticket holders start at $349 per night.

Distinguished as New York’s first upscale and modern Greek restaurant, Periyali has delighted patrons with authentic, fresh Greek specialties for decades. The name, Periyali, meaning seashore or coastline in Romantic Greek, was the inspiration for the restaurant’s tranquil ambiance and native Greek island cuisine.

Over twenty years ago, the Greek-American owners of Il Cantinori in Greenwich Village, Nicola Kotsoni and Steve Tzolis, were encouraged by friends and customers of the eatery to bridge their knowledge and passion for Greek cuisine into a new restaurant. In the creation of Periyali, Nicola and Steve took a vision for fine, urbane dining and paired it with a friendly, comfortable atmosphere to enjoy the culinary delicacies of Greece.

Nicola and Steve were very deliberate in their interpretation of the menu. Through friends, they found chefs, Irene and Victor Gouras, who ran their own restaurant on the Greek island Patmos, and asked them to come to New York to develop Periyali’s original menu and conceptualize a culinary experience. The team of chefs innovated dishes – rarely served outside of the Greek home – and infused a fresh twist on traditional meals relying less on oil and spices.

Periyali has made its imprint as a culinary tradition and is continually celebrated for authentic and fresh cuisine.

Lead by executive chef, James Henderson, the fare is elegant and consistent. Henderson satisfies with specialties ranging from the famed Wine-Marinated Grilled Octopus (the best in town), to Greek Meatballs in Tomato Sauce, fabulous Yellow and Red Beet Root with Garlic Sauce, earthy Sautéed Chicken Livers with Lentils and olive oil, Grilled Calamari and aromatic Mussels in Ouzo sauce.

Periyali offers an expansive list of Greek wines, as well as a new cocktail list that revolves around ouzo, a light Greek liquor described as vodka with a hint of black licorice. The signature cocktail, The Periyali, uses as splash of ouzo mixed with fresh orange juice and triple sec served up in martini class. Extending the romantic feel of its native island, The Santorini, pleases with orange flavored vodka, watermelon Pucker and fresh orange juice and topped with a dash of champagne.

Nicola adds a personal touch to the restaurant with magnificent flower arrangements of dogwood, lilacs, lilies and the freshest flowers from the nearby farmers market. The flowers are towering visions, but at the same time are organic and welcoming. Nicola is the creative mind behind all of the design elements of the restaurant from the flowers to the artwork to all of the décor. The back room with its skylight and Greek Island feel is a delight. Located in the industrial Flatiron area, Periyali is an escape with its white-cotton tenting and whitewashed, simple décor. Service is warm and attentive and Periyali remains one of New York’s top Greek restaurants.

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